We’ve been kind of MIA around here because we just came back from a trip to Japan! We went glamping in Hokkaido and explored the Eastern side of Japan’s most Northern island. Since we were there, we also spent a little time in Tokyo, because Tokyo. It was super fun to see all the fall leaves (more on that in a post coming soon) and I really enjoyed all of the seasonal fall food things they had.
There was kabocha – Japanese pumpkin – everything and also a lot of items with what we think of as traditional fall things: warming spices, like cinnamon, and lots of apple things too. I didn’t see anything with cardamom but I’m betting that in the coming years, cardamom is going to be one of those ubiquitous fall spices.
Before we left, I made a small batch of chocolate chip cookies with a hint of cardamom. They were soft and warm and absolutely just what I needed. I hope you make these cookies because everyone needs a warm chocolate chip cookie in their life.
Cardamom Chocolate Chip Cookie Recipe
makes 12 cookies
- 6 tablespoons room temperature butter
- 6 tablespoons brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom
- 100 grams chopped dark chocolate, about 3/4 cups
- 1/4 teaspoon flaky sea salt
Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
In a bowl, stir together flour, baking soda, and cardamom. Set aside.
Cream the butter and brown sugar together until light and fluffy. Add the egg and whisk until combined. Stir in the vanilla. Stir in the flour mix until just barely combined then stir in the chopped chocolate being careful not to over mix.
Using a cookie scoop, scoop into cookies, about 2 tablespoons each. Bake for 12-15 minutes or until lightly golden. Let cool slightly, then enjoy!